Makes 2 large pancakes
(You probably don’t need any maple syrup on these)
- 2 bananas, mashed
- 2 tablespoons coconut oil or butter, melted
- 1 teaspoon honey (or agave nectar)
- 2 eggs
- 1 cup oat flour* (Made by grinding oatmeal in a blender or food processor)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- In a blender or food processor, grind oatmeal to a medium powder and then whisk together the oat flour, baking soda, salt and spices in a bowl.
- In another large bowl, mash the bananas with a head of a wire whisk and stir together the mashed bananas, melted coconut oil (or butter), and honey (or maple syrup. Add extra honey if bananas are not ripe at all.
- Beat in the eggs.
- Add the dry ingredients to the wet and stir briefly just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!
- Important: Let the batter sit for 5-10 minutes to allow the oats to absorb the liquid and soften their texture. (You can thin out the bater with a tiny bit of milk, but I never do).
- Heat a skillet over medium-low heat. Lightly oil the surface with cooking spray.
- Place a desired amount of batter on the skillet and cook the pancake for about 2-3 minutes on one side.
- When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.